Egg Cheese & Capers Salad Sandwich
This is a savory egg salad filling that I made for lunch a couple of days ago. The Mexican taco cheese and a touch of spicy brown mustard combo was really good with the boiled eggs. I added another notch by throwing in a few capers. The sandwich filling was creamy with the right amount of salty flavor.
Boil 6 eggs. Cool, peel, and chop in small pieces. Put in a bowl, add mayonnaise, spicy brown mustard, shredded Mexican taco cheese, and capers. Season with a sprinkle of salt and pepper.
Mix everything together. Cover the bowl and store in the fridge to cool for 30 minutes or so.
Spread on one toast, then put the other one on top. Yah know, make a sandwich.
Cut in half, serve and enjoy. This is a very kid-friendly sandwich.
NOTE: I should’ve roughly chopped the capers to distribute evenly on the filling.
| Egg Cheese & Capers Salad Sandwich |
- 6 eggs, boiled, peeled, chopped
- 1/2 cup mayonnaise
- 1 tbsp spicy brown mustard
- 1/2 cup Mexican taco cheese (shredded)
- a few capers
- salt and pepper
- Boil 6 eggs. Cool, peel, and chop in small pieces. Put in a bowl, add mayonnaise, spicy brown mustard, shredded Mexican taco cheese, and capers. Season with a sprinkle of salt and pepper.
- Mix everything together. Cover the bowl and store in the fridge to cool for 30 minutes or so.
- Spread on one toast, then put the other one on top. Yah know, make a sandwich.
Roughly chop the capers to distribute evenly on the filling.
Call her Dexie. She bosses around everybody in her kitchen.
That looks amazing. And I love the touch of capers. Thank you for the recipe!
@Mary, you’re welcome